Print

Pumpkin French Toast Casserole Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish featuring cubes of bread soaked in a rich pumpkin custard, topped with a buttery pecan crumb topping, and baked to golden perfection. Perfect for holiday brunches or weekend mornings, it brings the warm flavors of pumpkin pie spice and maple syrup together in a comforting baked casserole.

Ingredients

Scale

For the Casserole:

  • 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah
  • 1 cup (226g) pumpkin puree
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 1/2 teaspoons store-bought or homemade pumpkin pie spice
  • 6 large eggs
  • 2 1/3 cups (560ml) whole milk
  • 2 teaspoons pure vanilla extract

For the Crumb Topping:

  • 1/3 cup (69g) packed light brown sugar
  • 1/3 cup (41g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 3/4 cup (100g) roughly chopped pecans

For Serving:

  • Pure maple syrup

Instructions

  1. Prepare the Bread: Slice the loaf of bread into 1-inch cubes. Spread the bread cubes out on a tray and let them sit uncovered for a few hours or up to one day to dry out slightly, which helps them absorb the custard mixture better. If short on time, slightly toasted bread can be used as a substitute to reduce soaking time.
  2. Grease the Baking Dish: Lightly grease a 9×13-inch or similar sized baking dish with butter or nonstick spray. Spread the cubed bread evenly in the dish to form the base of the casserole.
  3. Mix Pumpkin Custard: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth and fully combined. Pour the custard mixture evenly over the cubed bread, ensuring all pieces are soaked.
  4. Soak the Bread: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 3 hours or up to 1 day. This soaking step is crucial for the bread to absorb the pumpkin custard thoroughly, resulting in a custardy texture once baked.
  5. Prepare the Crumb Topping: In a separate bowl, mix together light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or fork to cut the butter into the dry ingredients until pea-sized crumbs form. Stir in the chopped pecans. Cover and refrigerate the topping separately until ready to use.
  6. Preheat Oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (177°C).
  7. Add Topping and Bake: Evenly sprinkle the chilled crumb topping over the soaked bread casserole. Bake uncovered for 20 minutes, then cover the dish with foil and bake for another 25 to 35 minutes until the center is set and not runny. The total baking time is approximately 45 to 55 minutes.
  8. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes. The casserole will deflate slightly as it cools. Serve warm with pure maple syrup drizzled on top or on individual portions for added sweetness and flavor.
  9. Storage: Cover leftovers tightly with foil or plastic wrap and refrigerate for 2 to 3 days. Reheat gently before serving.

Notes

  • Using day-old or slightly dried bread improves custard absorption and texture.
  • The crumb topping should be kept cold and refrigerated separately until use to prevent it from sinking into the casserole while baking.
  • You can make the casserole entirely ahead of time by soaking the bread overnight and refrigerating the crumb topping separately.
  • For a dairy-free version, substitute the whole milk and butter with plant-based alternatives.
  • Feel free to swap pecans for walnuts or omit nuts for a nut-free option.

Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, autumn brunch recipe, baked french toast, pumpkin pie spice, pecan crumble topping

Find it online: https://ellaeatsdaily.com/pumpkin-french-toast-casserole-recipe/